Coconut pancakes with mango

Coconut pancakes with mango

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For the remaining breakie blend, pinnacle coconut infused pancakes with sparkling mango portions.

The ingredient of Coconut pancakes with mango

  1. 1 1/2 cups (225g) self-raising flour
  2. half of cup (40g) desiccated coconut
  3. 2 Coles Brand Australian Free Range Eggs, gently whisked
  4. 3/4 cup (185ml) coconut milk
  5. 3/4 cup (185ml) skim milk
  6. 2 tablespoons caster sugar
  7. Melted butter, to sweep
  8. 2 mangoes, finely chopped

The instruction how to make Coconut pancakes with mango

  1. Combine flour and coconut in a huge bowl. Whisk egg, coconut milk, skim milk and sugar in a jug. Stir into flour combination. Set aside for 30 minutes to rest.
  2. Heat a medium non-stick frying pan over medium-low warmness. Lightly brush with melted butter. Pour 1/four cup (60ml) batter into the pan. Cook for two mins or till bubbles seem on the floor. Carefully turn and cook for 1 min or till golden. Transfer to a plate and cover with foil to preserve warm. Repeat with last combination to make 12 pancakes.
  3. Stack the pancakes on serving plates. Top with mango.

Nutritions of Coconut pancakes with mango

fatContent: 536.077 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent: 30 grams sugar
proteinContent:
cholesterolContent: 14 grams protein
sodiumContent:

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